This moist and tender Grilled Boneless Pork Loin is foolproof thanks to my herb-mustard glaze. It's elegant enough to serve at Easter or Christmas, but it's also easy to slow-roast as a centerpiece for a weeknight dinner. It's gluten-free, dairy-free, garlic-free and low FODMAP!
Growing up was mostly about celebrating jewish holidays, I really don’t have many opportunities to cook a big roast pork meal for a crowd. But my mother would sometimes make a French-style roasted pork loin, dipped in Dijon mustard, woody herbs, and simmered over a pile of perfect flag beans for special occasions like birthdays or winter long weekends.
for Christmas Last year, I decided to take a leaf out of her book and cook a mustard-herb boneless pork loin roast for my in-laws. To say it's a hit is an understatement, and the leftovers are perfect for those days after the holidays when no one wants to cook.
The Best Way to Slow Roast Pork Loin
What You Need for Slow Roasted Boneless Pork Loin
Contrary to what many people believe, most large proteins (including turkey!) don't require a baking sheet. When I recreated this boneless pork tenderloin roast, I just used a pan instead of the beautiful racked baking sheet my mother-in-law had for the occasion.
For this recipe, you first use a higher oven temperature to render some of the fat, then lower the temperature to 300 degrees. It wasn't hot enough to make direct contact with the pan, and the higher temperature didn't really stay long enough for the pork to get too burnt on the bottom. That’s the beauty of slow roasting! The downside is that it takes an hour.
No matter which pan you use, be sure to add parchment paper to the bottom as this will make it easier to pour the juices over the roasted pork loin.
Make this Roasted Pork Loin Ahead
I always like to marinate pork overnight (like this one Teriyaki Pork Tenderloin Recipe), even just with salt and olive oil. The meat always ends up being more tender and moist.
But if you're short on time, a quick and dirty version is to toss it in salt, olive oil, and garlic, wait for the oven to preheat, and then add the glaze before going in the oven.
For this boneless pork loin recipe, I start the meat with just garlic and salt. But if you want to cut down on the day, you could theoretically marinate the meat in the entire mustard mixture. There will end up being less meat on the pork belly at the end.
For this, you can double the sauce and serve it with the pork!Other sauces that work well are this gluten free gravy and this Low FODMAP Salad Dressing—I know this might sound weird, but you're going to love the tangy sourness and how it offsets the rich pork flavor.Here are some others Gluten Free Sauce Ideas Serve for eating, but don’t worry, the pork is delicious on its own.
Use pork tenderloin instead of boneless pork tenderloin
To cut down on cooking time or make weeknight dinners easier, you can easily roast a pork loin using the tenderloin.
For the tenderloins, you can pre-marine or skip that step and just place both tenderloins on a baking sheet with the mustard-herb mixture. Bake in the oven at 450 degrees F for 20 minutes for medium-rare. This is clearly the choice for fast rather than slow baking!
If you want to go the muscle route, check this out Pork loin marinade as another option.
Looking for more specialty meat entrees that are perfect for a crowd?don't miss mine The best brisket recipes, Grilled Pork Ribsor Gluten Free Chicken Pot Pie!
Read on for this easy boneless pork loin roast that's gluten-free, dairy-free, and delivers tender, juicy meat every time!
With health and hedonism,
phoebe
Slow roasted boneless pork tenderloin with mustard
This moist and tender Grilled Boneless Pork Loin is foolproof thanks to my herb-mustard glaze. Whether you're serving this simple roast at Easter or Christmas, it's the perfect festive centerpiece. If you omit the garlic, this recipe is gluten-free, dairy-free, and low in FODMAPs.
portion size 8
raw material
- 1 3 to 4 pounds boneless, center-cut pork loin
- 2 spoon olive oil
- 4 garlic cloves minced
- 2 teaspoon sea salt
- 3 spoon Dijon Mustard
- 2 spoon fresh lemon juice
- 2 spoon chopped fresh sage
- 1 spoon chopped fresh rosemary or thyme
instruct
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On a clean work surface, score the fat cap of the pork loin and make shallow slits in the white fat patch on one side of the meat. Don't cut so deep that it touches the tender meat underneath. This will help render some of the fat in the oven and prevent the loin from becoming too gray once cooked. If your boneless pork tenderloins are already pre-tied, you can leave the string on and slice them thinly.
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Place pork in a resealable plastic bag or roasting pan. Coat with olive oil, garlic cloves, and sea salt, using your hands if necessary, to coat completely. Let sit at room temperature for at least an hour, or if you have time, do this the day before and refrigerate overnight. Let the boneless pork loin rest at room temperature for at least 30 minutes before placing it in the oven.
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Preheat oven to 450 degrees Fahrenheit.
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Place the pork loin in a shallow roasting pan on top of a wire rack, fat side up. If you don’t have a rack, it’s not the end of the world: just use a baking sheet.
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In a small bowl, combine mustard, lemon juice, sage, and rosemary or thyme.
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Spread mustard sauce on top and sides of boneless pork loin roast.
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Place the pork loin in the oven and roast for 15 minutes. Reduce heat to 300 degrees F and continue baking for 40 to 50 minutes, or until or until internal temperature reaches 135 degrees F. This will give the medium-rare pork tenderloin the perfect pink color in the center. If you like it completely blanched and cooked, cook it longer (it won't be as juicy, but you will!).
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Remove the pork loin from the oven and let it sit for at least 10 to 15 minutes. Remove the twine (if your butcher tied the pork loin) and thinly slice the pork.
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Serve hot or at room temperature with Dijon mustard or gluten-free gravy.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
